In 1885 Georges, a young soldier from a Limousine family of lawyers bought a vinegar factory that just that had been set up. The proximity of Bordeaux vineyard was for him an opportunity to reuse wine that had turned sour and was not proper to consumption as wine. From this raw material, he created vinegar. With his flair for fine taste and flavors, he simply added mustard seeds to develop a mustard based on vinegar and red wine must. In 1964, Philippe Delouis joined the company as a member of staff and already suggested to his father to launch the production of the very first cider vinegar of the Limousine market using local apples. He received a successful feedback. In 1976, he needs space to expend and moves the production of mustard to the village of Champsac in the countryside. Delouis is today a workshop of 55 employees with great skills. A competitive and performer company set up on a 3500 sq meters factory. Delouis had been a candidate to certifications to meet the requirement of its partners in terms of food quality and safety. The company received the IFS (international food standard) certification which enlarges HACCP practices. They had also obtained the BRC certificate. The mix of know-how and skills of DELOUIS’ staff ensure products quality development since the beginning. Row materials’ strict selection upgrades seasonings flavors, the French taste flavors. All around the world DELOUIS products are ambassadors of French gastronomy that gourmets and chefs really appreciate. Loyal to its motto “quality with natural products,” DELOUIS pursues a policy with a qualitative and environmental approach. 80% of the range is produced without additive, conservator nor thickener. Delouis Mustard seeds are soaked for 2 hours before being crushed. This operation as well as refinement brings a tasteful mustard natural and preservative free. Dijon mustard is a traditional mustard of France, named after the town of Dijon in Burgundy, France, which was the center of mustard making in the late Middle Ages and was granted exclusive rights in France in the 17th century. It became popular in 1856, when Jean Naigeon of Dijon replaced the usual ingredient of vinegar in the recipe with verjuice, the acidic juice of unripe grapes. Delouis Strong Dijon Mustard is renowned for its strong mustard flavor that can enhance the taste of any dish. This mustard sauce has a perfect balance of several condiments and spices and is dark deep yellow in color. This amazingly popular condiment is known for its intense yet smooth taste, delivering quite a kick to the palate, while still retaining a clean and sharp flavor, not overpowering. Yellow-grey, with a creamy and rich texture, this complex mustard is made using the finest of mustard seeds from the Dijon region in France, blended with a special selection of spices, white wine and salt.